Nankhatai is a popular Indian shortbread cookie. It is crispy and nutty in taste. These cookies easily melt in your mouth. Traditional Nankhatai recipe calls for Maida, but I wanted to make it healthy so I have made use of whole wheat flour. You can prepare Nankhatai in batches and store. They can also be prepared on special occasions like Diwali, Raksha Bandhan as yummy snacks.
Wheat is most commonly used cereal across the world. Whole wheat is rich in minerals, calcium, magnesium, manganese, zinc, copper, Vitamin B& E. It increases body metabolism and controls obesity. It can be consumed every day, it reduces the chance of type 2 diabetes.
Plam jaggery is a rich source of essential minerals and cleanse the intestine track and works as a digestive agent. It activates the functioning of digestive enzymes and boosts energy. Palm jaggery reduces constipation and is considered best to treat dry cold and cough.
How to sneak in nutrition
I have used palm jaggery for sweetness and it an excellent substitute for white sugar. This recipe can be prepared in ghee as well as butter. I have used home made cow’s ghee.
Ingredients
- 1 cup wheat flour
- 1/2 cup palm jaggery powder
- 1/2 cup ghee
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon nutmeg powder
- 4-5 teaspoon milk
- A pinch of salt
- 8 to 10 almonds
How to Prepare Healthy Nankhatai For Kids
Keep all the measured ingredients handy. Take a mixing bowl add whole wheat flour, baking powder, baking soda,cardamom powder, nutmeg powder, and salt. Mix all the dry ingredients well using a spatula.
Take another bowl add ghee and palm jaggery powder, the mix will without any lumps. The wet ingredient is ready.
Now, mix dry ingredients with wet ingredients little by little. If you find the dough too dry even after mixing, add 1-2 teaspoon of milk. Prepare a tight dough. Refrigerate it for 30-40 minutes.
Preheat the oven to 180 degrees Celsius for 10 minutes. Dust the kitchen surface with flour and start rolling the dough. With the help of cookie cutter, cut the dough in round shape and give pattern as per your choice.
Grease the baking dish generously with ghee. Place the cookies in the baking tray with an equal gap of about 1- 1.5 inches. Gently place an almond on top of each biscuit.
Bake the Nankhatai on baking mode for 20-25 minutes at 180 degrees Celsius or until they are golden in color.
Once baked, allow them to cool. You can store it in an air light container once they are cool. Enjoy!
- 1 cup wheat flour
- ½ cup palm jaggery powder
- ½ cup ghee
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- 4-5 teaspoon milk
- A pinch of salt
- 8 to 10 almonds
- Keep all the measured ingredients handy. Take a mixing bowl add whole wheat flour, baking powder, baking soda,cardamom powder, nutmeg powder, and salt. Mix all the dry ingredients well using a spatula.
- Take another bowl add ghee and palm jaggery powder, the mix will without any lumps. The wet ingredient is ready.
- Now, mix dry ingredients with wet ingredients little by little. If you find the dough too dry even after mixing, add 1-2 teaspoon of milk. Prepare a tight dough. Refrigerate it for 30-40 minutes.
- Preheat the oven to 180 degrees Celsius for 10 minutes. Dust the kitchen surface with flour and start rolling the dough. With the help of cookie cutter, cut the dough in round shape and give pattern as per your choice.
- Grease the baking dish generously with ghee. Place the cookies in the baking tray with an equal gap of about 1- 1.5 inches. Gently place an almond on top of each biscuit.
- Bake the Nankhatai on baking mode for 20-25 minutes at 180 degrees Celsius or until they are golden in color.
- Once baked, allow them to cool. You can store it in an air light container once they are cool. Enjoy!
